Not Your Mama’s Magic Cookies
The magic cookies of your dreams filled with oats, shredded coconut, rice krispies, pecans, marshmallows, butterscotch chips, and puddles of dark chocolate. These incredible magic cookies have a brown sugar base, which makes them crispy on the outside and perfectly chewy in the middle. The ultimate holiday treat!
Servings 16 cookies
Ingredients
- Wet ingredients:
- ½ cup melted virgin coconut oil
- 1 cup packed dark brown sugar
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 cup + 2 tablespoons all purpose flour*
- ⅔ cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Mix-ins:
- ⅓ cup shredded unsweetened coconut (I like Bob’s Red Mill)
- ½ cup puffed brown rice cereal or brown rice krispies
- ⅓ cup roughly chopped pecans
- ⅔ cup mini marshmallows**
- 3 ounces 70% dark chocolate bar, chopped into chunks (about 1/2 cup chocolate chips/chunks)
- ¼ cup butterscotch chips, plus more as needed
- For topping:
- Maldon sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Mix together the wet ingredients: in a large bowl, whisk together the coconut oil, brown sugar, egg, egg yolk and vanilla until well combined and smooth. The mixture should resemble caramel and turn a slightly lighter golden brown color.
- Stir in the dry ingredients: add the flour, oats, baking soda and salt to the bowl with the wet ingredients and use a wooden spoon to stir together until well combined.
- Add in mix-ins: stir in the shredded unsweetened coconut, brown rice cereal, pecans, mini marshmallows, dark chocolate chunks and butterscotch chips until well combined. (I suggest reserving a few chocolate chunks and butterscotch chips for adding on top of cookies to make them pretty.)
- Rest the dough: Allow the dough to sit for 5 to 10 minutes at room temperature before baking.
- Use a medium cookie scoop to grab dough and drop onto the prepared baking sheet, being sure to place cookies at least 2 inches apart from one another. Do NOT flatten dough balls down. Add a few extra chocolate chunks and butterscotch chips on top of each cookie (1-3 per cookie is good!)
- Bake cookies for 9-11 minutes or until slightly golden on the edges. Marshmallows will create some crispy edges if they leak out, which are DELICIOUS.
- Once cookies are done baking, sprinkle them with sea salt. Allow cookies to cool on a baking sheet for 5 to 10 minutes before transferring to a wire rack to finish cooling. Makes 16 to 18 cookies. Enjoy!
Notes
To make dairy free: skip the butterscotch chips and use dairy free chocolate instead.
*If you want thinner cookies, feel free to use 2 tablespoons less flour.
**The marshmallows could melt out of the cookies if you have them on the edges. no big deal, they'll caramelize and create delicious crispy bites on the edges!
Please do not reduce or swap the shredded coconut, puffed brown rice cereal, or marshmallows, as they are key to the texture of the cookies. You can easily swap the pecans for walnuts, but please use the same amount of nuts in the cookies for consistency as well!